Preparation for vegetable upma

In a thick pan dry roast the Soji for 5-7 minutes in medium flame, now add 1 tablespoon of oil or ghee and fry on low flame till it turns light orange. Half boil all the vegetables except capsicum.

Put the pan on flame, add the rest of oil, and when it is hot add mustard and let it splutter. Add Gram dal, Urad dal, Green Chilies, Jeera. Wait till the chilies turn whitish, now add chopped capsicum. Allow the capsicum to become soft, and then add Kari Patta, Salt to taste, ginger, boiled vegetables, and water. Water measurement varies depending on the Soji used. Generally, it will be 1:1½ ratio. When the water starts boiling add roasted slowly with constant stirring. Close the lid, simmer the flame and leave it for 5 minutes.

Now add finely chopped coriander leaves, grated coconut, and lemon juice. Vegetable upma is ready to serve. You can enjoy this with coconut chutney or potato chips or pickles. This is the easiest and best upma recipe made using vegetables.

You can add or delete vegetables as per personal choice. For those who don’t want to eat vegetables in the form of Sabjee, this will be a good option.